Wednesday, May 23, 2012

Methi Dosa (Sweet)


Raw Rice - 3 cups
Methi/Fenugreek Seeds - 2 tbsps
Jaggery, powdered - 2 1/2 cups
Buttermilk - 2 cups
Beaten Rice - 1/2 cup
Coconut, grated - 1 1/2 cups
Turmeric Powder - 1/2 tsp
Salt to taste
Ghee - 1/2 tsp to roast each dosa


  1. Soak fenugreek seeds in buttermilk for 5-6 hours.
  2. Soak rice and beaten rice separately in water for 2 hours. Strain out water.
  3. Grind fenugreek seeds along with buttermilk to a smooth paste.
  4. Add rice and grated coconut and grind until smooth.
  5. Add beaten rice and continue grinding.
  6. Now add powdered jaggery, turmeric powder and salt. Grind until the texture of the batter is fine and smooth.
  7. Let it ferment overnight or for 7-8 hours. Ensure that the vessel containing the batter is large enough (almost double the volume) to accommodate the rising batter level.
  8. Mix the batter thoroughly and adjust the consistency of the batter to be of pouring consistency by adding little water if required.
  9. Pour a large ladle full of batter on a preheated griddle. No need to spread it out.
  10. Set the flame to high for a minute until small depressions form on the surface and then immediately set it to low.
  11. Cover the griddle with a lid.
  12. When the batter on the surface looks cooked, pour ghee on the surface.
  13. Slowly flip the dosa and roast on low flame.
  14. Serve it with garlic coconut chutney.


Post a Comment

Hope you enjoyed browsing through Pakashastra and that you found the recipe that you were looking for!

Your feedback or comments on the recipes and the blog are valuable, so please feel free to leave your constructive words here.

Please note that I reserve the right to delete any comment which is rude, abusive, spam or written with the intent to advertise.

Hope you keep visiting Pakashastra often. Thank You!